Roasted Beet & Carrot Salad

Colorful, delicious with plenty of crunch! Food for the life you want!

Roasted Beet & Carrot Salad

Ingredients:

• 2 medium/large beets, peeled and cut into wedges
• 4–5 large carrots, cut into chunky pieces
• 2 tbs. olive oil
• Sea salt & pepper
• 2 cups mixed greens
• ¼ raw pepitas
• Optional: orange segments or pomegranate seeds

5 Second Salad Dressing:

• 2 tbs. olive oil
• 1 large, fresh lemon, juiced
• 1 tbs. Dijon mustard
• 1 tsbs. honey 
• Sea salt & pepper

Directions:

1. Roast the beets and carrots at 400°F for about 30–40 minutes, tossing once, until caramelized and tender.
2. Let them cool slightly.
3. Make the dressing.
4. Now put it all together by piling everything over the greens and drizzling with dressing